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What You Need:
(To Make: 2½ cups of sauce)
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4 tablespoons unsalted butter
¼ cup finely chopped onions
4 tablespoons flour
2 cups beef stock, fresh or canned
4 tablespoons grated fresh horseradish root or prepared horseradish, drained and squeezed dry
¼ teaspoon salt
Freshly ground black pepper
1 tablespoon lemon juice
1 teaspoon sugar
¼ cup heavy cream
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Translate this recipe:
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| How To Cook: |
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1. Melt the butter in a heavy 8-inch skillet over medium heat. When the foam has subsided, add the onions and cook them, stirring occasionally, for 2 or 3 minutes.
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2. Stir in the flour and continue to cook for about 8 minutes longer, stirring constantly, until the onions and flour become lightly colored.
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3. Add the stock, the horseradish, salt, pepper, lemon juice and sugar. With a wire whisk stir the sauce, still over medium heat, until it becomes thick and smooth.
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4. Turn the heat to low and stir in the cream. Simmer the sauce for about 2 minutes over very low heat. Do not boil. Taste for seasoning and serve with boiled beef.
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